Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1387
Calories
77g
Protein
34g
Fat
188g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 tbsp. oil, plus 1 3/4 tsp. oil
- 1 3/4 tsp. cornstarch
- 1 tsp. sugar
- 1 tsp. salt
- 1 lb. beef tenderloin, cut in strips
- 1/4 cup chicken stock
- 1 mango, cut in strips
- 4 cups cooked rice
- 1/2 cup chopped scallions
- =
Directions
1
Blend 1 3/4 tsp. oil, cornstarch, sugar and salt. Add beef and toss to coat thoroughly. Let stand for 20 minutes. Heat wok until hot. Add remaining oil and heat until oil begins to smoke. Add beef and stir fry until beef is just cooked through, about 2 minutes. Remove beef with slotted spoon and discard all but 1 tbsp. oil. Reheat wok and add scallions and beef. Stir fry quickly, 30 seconds. Add chicken stock and stir fry 30 seconds more. Add mango and toss mixture until the mango is warm. Serve immediately over rice.
Recipe sourced from
fandom